Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles

Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles

Brewers’ spent grain (BSG), the major by-product of the brewery industry, has high nutritional value, making it suitable for upcycling into products such as healthy, and sustainable cookies. Nonetheless, the incorporation of BSG in cookies can impact their quality, given the increased fiber and prot...

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Bibliographic Details
Main Authors: Marisa Nicolai, Maria Lídia Palma, Ricardo Reis, Rúben Amaro, Jaime Fernandes, Elsa M. Gonçalves, Mafalda Silva, Manuela Lageiro, Adília Charmier, Elisabete Maurício, Patrícia Branco, Carla Palma, Joaquim Silva, Maria Cristiana Nunes, Pedro C. B. Fernandes, Paula Pereira
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
brewer’s spent grain
fibers
protein
fatty acids
sensory evaluation
Online Access:https://www.mdpi.com/2304-8158/14/1/95
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